Just in time for summer, Chef Amy Heise brings her signature Lobster & Shrimp Rolls to Chefdrop! Inspired by the small coastal town in Newfoundland her family is from, Chef Amy brings an East Coast flare to the traditional Lobster Roll. Why choose between butter or mayo when you can have both? Fresh PEI Lobster and Shrimp are tossed in a special Brown Butter Mayo, with buttery Bibb lettuce, crunchy celery for added bite, and fresh herbs on four soft brioche rolls, toasted to perfection. Topped with crispy potato sticks, a special homage to her father, and of course Salt & Vinegar chips to bring you the full East Coast experience! 

• 1 Bag Lobster & Shrimp
• 1 Bag Brown Butter Mayo
• 1 Bag Herb Mix
• 4 pcs Boston Bibb Lettuce
• 2 pcs Celery
• 4 pcs Rolls
• 1 Container Potato Sticks
• 1 bag Salt & Vinegar Chips
• 1 pc Lemon

Allergens: Shellfish, Dairy, Gluten, Alliums, Eggs

Make sure you’ve got a Frying Pan, a Cutting Board and Knife, a Paper Towel Lined Plate, a Mixing Bowl, and Serving Spoon, and a Serving Platter. It’s also ideal to have a few staples on hand such as Butter or Frying Oil. Now, let’s get cooking!

Begin by taking the Lobster and Shrimp out of the bag and laying the seafood pieces on a paper towel lined plate to absorb any additional liquid. Note: Keep the Brown Butter Mayo refrigerated until ready to serve!

Next, take the Rolls out of the bag and set aside. Add 2 tablespoons of butter or oil to a medium frying pan and set on medium-high heat. Once the butter has melted or the oil is hot, place the Rolls in the pan on its side and fry for about 2-4 minutes or until golden brown, flipping halfway through.

Chef’s Tip: For a classic crispy top roll, trim the top of the roll to expose a bit of the inside and fry that side as well.

Once the Rolls are nice and evenly golden brown on both sides, set aside to cool slightly while you prepare the rest of the ingredients.

Next, cut the Celery into bite sized pieces, cut the Lemon into wedges, and finely slice the Chives. Set aside.

To plate, take a piece of Bibb Lettuce and place in the bottom on the buns.

Place the Lobster and Shrimp in your mixing bowl, add in the chopped Celery, and add a few tablespoons of the Brown Butter Mayo, straight from the fridge.

Note: Add a small tablespoon of the Brown Butter Mayo at a time to avoid over-dressing.

Once the Lobster and Shrimp mixture is nicely coated, divide evenly between the four Rolls.

Garnish the Rolls with Chives, Fried Potato Sticks, and finally, gently rip a few small sprigs of Dill overtop!

Serve with Salt & Vinegar Chips and a squeeze of Lemon!

That’s it, enjoy!